Description
A rich and creamy Italian chicken pasta featuring tender chicken breasts, a luscious Parmesan cream sauce with sun-dried tomatoes and fresh spinach, tossed with your choice of pasta for a satisfying and flavorful meal perfect for weeknights or casual dinners.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your favorite)
Chicken
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1/4 tsp red pepper flakes (optional)
Garnish
- Fresh basil, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: Season the chicken breasts evenly with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat, then cook the chicken until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove from the skillet and slice into strips.
- Make the sauce: In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Add grated Parmesan cheese and stir until the cheese has melted and the sauce is creamy.
- Add veggies and flavor: Stir in the chopped sun-dried tomatoes and fresh spinach leaves. Cook the mixture until the spinach has wilted and the sauce is heated through. Add red pepper flakes if using for a touch of heat.
- Toss and serve: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Arrange the sliced chicken on top or mix into the pasta. Garnish with fresh basil leaves before serving for a burst of fresh flavor.
Notes
- Use any type of pasta you prefer such as penne, fettuccine, or linguine.
- Sun-dried tomatoes packed in oil can intensify flavor; if using dry-packed, rehydrate in warm water first.
- For a lighter alternative, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Red pepper flakes are optional but add a nice subtle heat to balance the creaminess.
- Fresh basil adds a fragrant, fresh finish—feel free to add more as garnish.
